Text 3736, 82 rader
Skriven 2013-08-20 08:59:42 av Dave Drum (1:261/38)
Ärende: Chile 3726
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Little Tarts (British)
 Categories: Appetisers, Pastry, Pork, Fruits, Chilies
      Yield: 6 Servings

MMMMM------------------------NOODLE DOUGH-----------------------------
      2 c  Sifted flour
    1/2 ts Salt
      1 lg Egg; lightly beaten
    1/4 c  Cold water

MMMMM----------------------FILLING & BROTH---------------------------
      3    Eggs
    1/8 ts Saffron
    1/4 ts Cinnamon
        pn Mace
     10    Cubebs; finely crushed *
    1/4 ts Aniseed
    1/8 ts (ea) cloves & nutmeg
    1/2 ts Salt
    3/4 lb Ground pork
    1/3 c  Currants
      6 c  Chicken or beef stock

  Richard II (1377-1399) Making homemade noodle dough takes
  some elbow grease, but taste rewards effort. The "won
  tons" are stuffed with spiced pork and currants, and
  make an unusual highlight for a simple broth.

  Sift flour and salt together.

  Make a small well in the center of the flour, and
  pour egg and water into it.

  Combine all ingredients, mixing and kneading until
  a smooth, elastic dough is formed (about 20 minutes).

  Allow dough to sit for about 20 minutes.

  Divide dough in half. On a lightly floured surface,
  roll out halves one at a time into sheets almost paper
  thin. Dough will be elastic, and much determination is
  required in this process. Your task will be eased by
  allowing a section of the dough leaf to hang over the
  table's side as you roll.

  Cut each sheet of dough into about 10 - 12 rectangular
  pieces.

  **** For the Filling and Broth ****

  Beat 2 eggs, spices, and salt together.

  Blend egg mixture, pork, and currants.

  Place a teaspoon of stuffing on each piece of dough.

  Beat the third egg. Run this "paste" along the edges
  of each piece of dough. Fold dough over stuffing so
  edges meet. Seal by pressing edges together.

  Bring stock to boil. Add tartlettes and any left
  over stuffing, reducing heat to a gentle boil.

  Cook about 10 to 12 minutes or until noodle dough
  reaches consistency you enjoy in spaghetti.

  * Cubeb (Piper cubeba), or tailed pepper, is a plant in
  genus Piper, cultivated for its fruit and essential oil.
  It is mostly grown in Java and Sumatra.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... It's nice to eat a good hunk of beef but you want a light dessert, too.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)